1. Soak the day lily for an hour in advance.
2. Wash the pork belly.
3. Cut into thin slices.
4. Heat up the wok, pour in the right amount of cooking oil, add rock sugar and ginger slices,
5. Stir-fry on low heat until the rock sugar melts. Pour in the pork belly.
6. Stir well with a spatula quickly. Make sure that each piece of meat is coated with sugar.
7. Pour three spoons of light soy sauce and one spoon of dark soy sauce
8. Drain the day lily.
9. Put it together with pork belly.
10. Stir fry evenly. Add a bowl of hot water, turn to low heat and simmer for 10-15 minutes.
11. Collect the juice over the fire, add a pinch of salt before it is out of the pot, and it’s fine.
12. Chop a little green onion for decoration and start eating.
Tips:When frying the sugar color, the fire is slightly lower.
Stir-fried pork belly will produce oil, so add a little oil appropriately, not too much oil.
